Ethiopian Coffee Beans 1kg
Coffee is an integral component of Ethiopian culture, and their heirloom varieties are some of the finest in the world. They are renowned for their the floral complexity and citrus taste.
Legend is that a goat herder discovered the wonders of coffee while his herd became restless and took a bite of the berries.
Yirgacheffe
The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. Ethiopian farmers also strive to protect the environment and ensure that their communities have the ability to access sustainable livelihoods. They also believe in encouraging gender equality and the well-being for young women. The combination of these factors creates Yirgacheffe one of the world's most sought-after coffee beans.
The Yirgacheffe coffee is renowned for its delicate fruity and floral flavors. It has a soft, smooth finish that is appropriate for any occasion. It can be enjoyed as a breakfast drink or as an afternoon pick-me-up. Moreover, it is a great choice for those who like drinking iced coffee, or wish to experiment with various methods of brewing. It is also available as a whole bean, which lets the user experience all of its flavor profiles.
This particular lot comes from the kebele, or village, of Idido in the woreda district of Yirgacheffe in the Gedeo Zone. The coffee is processed wet at the Halo Fafate washing station, where our partners work with 900 smallholder farmers who grow their coffee in garden-sized plots to earn extra income or as an activity.
Wet processing involves soaking the beans in large vessels, until the mucilage and fruit have been removed. The beans that are not soaked are dried. This produces the traditional washed Yirgacheffe with notes of citrus, flowers and chocolate. It is lighter than the natural Yirgacheffe and has more prominent acidity.
During the harvest season coffee farmers handpick cherries and then transport them to the washing stations in baskets. After the beans have been cleaned and sorted, they are then sun-dried. This produces the cup with floral and citrus notes. It is the most well-known type of Ethiopian coffee. The roasting process enhances the lemony and floral scents of this coffee.
Many coffee drinkers have reported that Yirgacheffe has a vibrant and clean taste with hints lemon, wine, berry, and more. These beans are also known for their crisp, fruity flavors and smooth finish. These beans are perfect for those who prefer a light or medium roast. It is best to eat them without cream or milk as they can mask the unique flavor. It pairs well with strong, sour cheeses as well as spices to highlight the herbal and citric notes.
Guji
The Guji region is a fertile volcanic soil, numerous landscapes, and a perfect climate for coffee production. It also hosts many regional landraces, with each offering a distinctive flavor profile. The coffees from this region are usually medium to full-bodied, and they are great for espresso and filter. However, the taste of the coffee can vary depending on the method of processing and the farm itself. For instance, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied with notes of berries and a mellow jasmine aroma.
Guji's unique coffee reflects the rich culture of Oromo people. It is believed that they began to drink coffee from the 10th century AD, mixing it with edible fats to create bite-sized energy balls that they ate on long journeys. The Oromo people still grow their own coffee in a manner that honors their past and reflect the vibrant natural and cultural beauty of the region.
The farms in the Guji Zone produce washed and natural processed coffee. The difference lies in the manner that the coffee cherry is processed after harvesting. Washed process coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process helps to maintain the coffee's acidity and bright tasting notes. The beans are dried on beds that are raised. This ensures a uniform and controlled drying process.
The natural process however, leaves the bean intact while it dries. This produces a more balanced cup that has rich flavors and a silky mouthfeel. This process requires the highest amount of skill and attention in order to avoid the beans from being burned or overcooked. It is this level of care that makes a top Guji coffee.
Guji's coffees are famous for their smoothness and delicious taste. They are perfect for filter and espresso, and can be brewed at any roast level. The natural process allows the coffee to express its fullest fruity, floral, and creamy flavors. It is perfect for any occasion. Whether you want a quick morning boost or a sophisticated beverage to share with your friends this coffee is the one the perfect choice for you.
Sidamo
Ethiopia is the home of coffee. A fruity, rich coffee. The Sidamo region is the largest producer of commercial grade coffee in Ethiopia and is well-known for its floral, citrus and berry notes. It is also renowned for its full body and vibrant fresh acidity. The Sidamo region includes the micro-region of Yirgacheffe, which is a highly sought-after coffee due to its unique floral aromas and flavor profiles.
The cultivation of coffee is a significant source of income for the people living in this region. It is also a key contributor to preserving the environment and the culture. Coffee production is sustainable and uses a small amount of water, land and fertilizer. beans 1kg is carried out by hand, which minimizes the use of pesticides as well as machines.
The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region in southern Ethiopia. The coop is committed to improving lives of its members and is focused on organic farming. It provides benefits to its members, such as housing, education, and drinking water that is safe for consumption. It also offers technical assistance on the farm, and helps members market their coffees in specialty markets. This allows them to continue to improve their coffee production and quality.
This coffee comes from the Kilenso Resa cooperative and is natural processed, which means that it was dried without any additional chemicals. This produces a smooth and creamy cup with notes of blackberry, strawberry and the hint of milk chocolate. This is a gorgeous cup of coffee that showcases the artisanship and skill of Ethiopian producers.
The coffee is grown at high altitudes between 1500 to 2200 m.a.s.l. The beans will develop slowly and allow them to absorb nutrients. The result is a balanced coffee with a low acidity, a strong fruit nuance and a body that is tea-like. It is a well-rounded and versatile coffee that is able to be enjoyed hot or iced. This is the ideal coffee for those who want to experience the real essence of Ethiopian coffee. It is a must-try for anyone who loves coffee! It's also a great choice for those who prefer light roasting because it accentuates the subtleties of the coffee's flavor.
Harar
In the eastern part of Ethiopia and is bordered by Somalia to the southeast, Djibouti to the east, Sudan to the south and Eritrea to the northeast, Harar is known for its coffee. It is a distinctive wild variety Arabica with a wine-like flavor and aroma. Contrary to other coffees that are wet-processed, Harar is dry-processed, and is commonly referred to as espresso in the West. The natural processing process gives it the flavor to be fruity, with notes such as apricots, strawberries and blueberries. Harar is renowned for its intensely spicy aroma and strong chocolate notes.
It is a great choice for those who enjoy full-bodied rich and sweet cup of coffee with notes of berries and chocolate. The beans are sourced from small farms in the vicinity of the city, then dried in the sun. The coffee is then finely ground and flavored with sugar. Harar is traditionally served with anise or fennel seeds (known as anjwa) to enhance sweetness and aroma. It is also served with a slice of cake or a pastry.
The Grade 1 Natural is another popular coffee from Harar. beans 1kg has a distinct aroma and taste due to the unique bean and processing techniques. This coffee is grown at altitudes up to 1,800 meters in the Harar region, which has an ancient city wall which is home to spotted Hyenas. This coffee is dried processed and has a rich crema and full body when brewed into espresso.
In addition to the coffee, Harar is also famous for its bustling marketplaces which sell everything from spices and traditional dresses to livestock and electronics. Spend an afternoon exploring the stalls and taking in the buzzing atmosphere.
The city is also renowned for its khat. Locals chew it to create a tranquil and slow life. In the old town, you will find a wide variety of teas and cafes where you can sample them. Chewing khat can help alleviate certain digestive issues and can help reduce the risk of heart disease, but it should be taken in moderate amounts. Chewing khat more than three days may lead to a number of health issues like constipation and stomach ulcers.